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How this works
Servings: 4 people
Calories: 511kcal
Ingredients
Bowls
- 1 head broccoli, cut into florets
- 12 oz pkg extra-firm tofu, well pressed and crumbled
- 1 Tbsp low-sodium tamari
- 1 Tbsp sesame oilor avocado oil
- 8 oz dry longnoodles such as soba, brown rice, or spelt
- 1 English cucumber, peeled and thinly sliced
- 1 ripe avocado, flesh scooped out and cut into cubes
- 1 large orange or 2mandarins, peeled and segmented (optional)
- 2 tsp mild chili flakes or shichimi togarashi
- 2 sheet s nori,crumbled
Dressing
- 1/2 cup 1/2 cup well-stirred tahini or almond butter
- 1/4 cup fresh orange juice
- 1 Tbsp low-sodium tamari
- 1 Tbsp maple syrup
- 1/4 cup water
- 1 Tbsp fresh grated gingerroot
Instructions
- For bowls, preheat oven to 400 F.
- Line large bakingsheet with parchment paper and spread broccoli evenly over one half andcrumbled tofu over the other half. Drizzle broccoli and tofu with tamari andoil and gently toss to coat. Roast for 15 to 20 minutes, until broccoli istender and tofu is beginning to dry out. Set aside to cool completely.
- Cook noodles accordingto package directions, and then drain, rinse with cold water, and drain again.Add to large bowl.
- For dressing, inmedium bowl, whisk to combine all dressing ingredients until smooth and creamy.Toss a few spoonfuls of dressing with noodles to coat.
- To assemble, dividenoodles among 4 bowls. Nestle in cooked broccoli and tofu, cucumber, avocado,and orange, if using. Drizzle dressing overtop, to taste, and garnish withchili flakes and nori. Serve.
Nutrition
Calories: 511kcal | Carbohydrates: 64g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Sodium: 371mg | Fiber: 13g | Sugar: 12g
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